Best Zucchini Marinata Marinated Zucchini Salad Recipes

MARINATED ZUCCHINI SALAD

Marinated zucchini salad image

Easy spicy marinated zucchini salad with toasted pine nuts and feta cheese is a delicious side dish perfect for summer meals.

Provided by Alida Ryder

Time 40m

Number Of Ingredients 9

Ingredients

500 g (1lb) zucchini (baby marrow/courgette) (thinly sliced )
1 cup feta cheese (cubed)
½ cup pine nuts (toasted)
1-2 red chillies (finely chopped)
¼ cup olive oil
¼ cup fresh lemon juice
1-2 garlic cloves (crushed (depending on how strong the cloves are))
1 tsp salt
½ tsp black pepper

Steps:

Thinly slice zucchini and add to a large bowl.
Mix all the marinade ingredients and pour over the zucchini.
Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MARINATED ZUCCHINI

Marinated Zucchini image

This marinated zucchini is very easy to make and tastes refreshing.

Provided by zolotce

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound zucchini
½ cup vegetable oil
3 tablespoons white vinegar
2 tablespoons honey
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh basil, or to taste
3 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Slice zucchini with a vegetable peeler and place in a bowl.
Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc.

Provided by The Normans

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

600 g zucchini
60 ml white wine vinegar
60 ml lemon juice
2 tablespoons finely grated lemon rind
2 red chilies, deseeded and finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
sea salt, to taste
cracked black pepper, to taste
handful basil, finely sliced

Steps:

Add all ingredients, except zucchini, to a bowl and mix to combine.
Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
Add vegetables to dressing. Marinate for 10 minutes. Serve.

Nutrition Facts : Calories 48, Fat 2.7, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 5.9, Fiber 1.5, Sugar 3.7, Protein 1.6

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6

Ingredients

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

Steps:

Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

This is a great recipe I created many years ago to use up all of that extra zucchini and tomatoes from my garden. It's quick, easy and tasty!!

Provided by Susan Bickta

Categories Other Salads

Time 15m

Number Of Ingredients 7

Ingredients

2 small zucchini, sliced
1 medium sweet onion, halved and sliced
1 large tomato, peeled and roughly chopped
1/4 c fresh basil, chopped
8 oz bottled italian dressing
salt and pepper
1 Tbsp freshly grated parmesan cheese

Steps:

1. Mix all ingredients (except Parmesan) in a large bowl.
2. Transfer to storage container, cover and refrigerate for at least 3 hours.
3. Before serving, sprinkle Parmesan over top.

MARINATED ZUCCHINI SALAD - EASY AND HEALTHY

Marinated Zucchini Salad - Easy and Healthy image

I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 large zucchini, ends cut off
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
Whisk the lemon juice with the olive oil in a small bowl and season generously.
Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

RAW ZUCCHINI SALAD WITH MARINATED FETA AND LEMON

Raw Zucchini Salad with Marinated Feta and Lemon image

Zucchini is a summer staple that people often think needs to be cooked, but zucchini is equally delicious prepared as a raw salad. This dish quickly marinates feta cheese to give it extra flavor and depth then the reserved marinade is used to dress the zucchini. This dish screams summer and is the perfect fresh bite for any meal.

Provided by Elena Besser

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper
1 lemon, zest peeled with a vegetable peeler and lemon halved
One 4-ounce block feta cheese, broken into 1-inch pieces
2 medium zucchini, sliced into 1/8-inch-thick coins (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup fresh soft herb leaves (such as torn basil or mint or whole tarragon)
1/4 cup toasted pine nuts

Steps:

Combine the olive oil, garlic, crushed red pepper and half of the lemon zest in a medium saucepan. Warm over medium heat until the garlic is fragrant, softened and starting to turn golden brown, 2 to 3 minutes. Remove from the heat and add the feta pieces. Let marinate for at least 10 minutes at room temperature and up to overnight in the refrigerator (see Cook's Note).
Mince the remaining lemon zest and reserve for garnish.
Arrange the zucchini coins in a concentric circle on a large platter. Season with salt and black pepper. Sprinkle with the juice from one of the lemon halves and drizzle with some of the olive oil from the feta.
Remove the feta from the olive oil with a slotted spoon and scatter over the zucchini, breaking up the pieces into smaller bits. Top with the herbs and pine nuts. Drizzle with more olive oil from the feta and sprinkle with the minced lemon zest and juice from the remaining lemon half. Enjoy!